Bourbon, maple syrup team up for killer barbecue

Published May 27, 2014 - 1:04am

Updated:

May 27, 2014 - 12:05am

By J.M. HIRSCHThe Associated Press

Bourbon, by definition (at least in the U.S.), is distilled from a grain mixture that must be at least 51 percent corn. And corn is naturally sweet. So of course bourbon makes a wonderful base for a sweet-and-tangy barbecue sauce. It lends deep richness and combines wonderfully with so many of the sweet and bold flavors we associate with a great barbecue sauce.

This sauce would be delicious on any grilled meat, particularly chicken or ribs. But I decided to slather it on shrimp. The briny notes of the shrimp just bring out the delicious sweetness of the sauce.

Maple-bourbon
barbecue grilled
shrimp with couscous

Start to finish: 30 minutes (15 minutes active)

Servings: 6

2 1/2 cups water

Kosher salt

12 ounces Israeli (large pearl) couscous

1 medium English cucumber, diced

1/2 small red onion, minced

2 cloves garlic, minced

3 tablespoons chopped fresh cilantro

1 tablespoon olive oil

Juice of 1 lemon

2 pounds extra-jumbo raw shrimp, peeled

1/2 cup maple-bourbon barbecue sauce (see recipe below)

4 ounces crumbled feta cheese

In a medium saucepan over medium-high, bring the water to a boil. Add the couscous and 1 teaspoon of salt, stir, then cover and reduce heat to simmer. Cook for 8 to 10 minutes, or until the couscous is plumped and tender and all of the water is absorbed. When the couscous is done, transfer to a medium bowl. Set in the refrigerator to cool for about 15 minutes.

Once the couscous has cooled, add the cucumber, onion, garlic and cilantro. Toss well, then drizzle with the olive oil and lemon juice. Toss, season with salt, if needed, then divide between 6 serving plates.

Coat the grill grates with oil or cooking spray, then heat the grill to medium-high.

Thread the shrimp onto bamboo skewers, about 6 to 7 shrimp per skewer. Use a pastry brush to lightly baste the shrimp with half of the barbecue sauce. Grill the shrimp for 3 minutes per side, or until just pink and firm. Set skewers of shrimp over each serving of couscous. Sprinkle each serving with feta cheese.

In a medium saucepan over medium-high, whisk together all ingredients. Bring to a simmer, then lower the heat to just maintain a gentle simmer. Cook until thickened and reduced by about half, about 20 minutes. Cool and refrigerate, covered, for up to 2 weeks.